@Jon - I've been using Scott123's recipe and rather than using Spring King I have been using All Trumps with a higher hydration of 65% vs. 62%. My next progression is to change to XXXX and use lower hydration to achieve a crunchier crust and more stiffer body.

@della - Again I've been using All Trumps for these pies, they are chewy, actually a bit more then I am used to and with the lower 62% hydration I should accomplish my goal.

My last couple of bakes I've been using 1/2 steel plate, preheat 500 for 1 hr. When I launch the pies it 2 min bake, 2 min broil, 1-2 either bake or broil depending on how it looks and feels. I'm still tweaking the bake times but this above is generally where I am at.